Our Extra Special Welsh Lamb comes from the lush, natural pastures of North Wales mainly from the Conwy Valley, Anglesey and the Vale of Clwyd. These lush pastures provide ideal conditions to produce what is arguably some of the finest lamb available anywhere. With full traceability you can be sure of the highest standards possible of animal welfare and quality. This type of lamb is available throughout the year beginning with the superb new season spring lamb in April.
Salt Marsh Welsh Lamb
Salt Marsh Welsh Lamb from the salt marshes of Anglesey, our lamb was recommended by Rick Stein in his Food Heroes TV series. Indeed, many a parcel of our Salt Marsh Welsh lamb in the past has found its way to a certain costal village called Padstow! This lamb is normally available between June and October - it's simply superb.
New Season Welsh Spring Lamb
During the month of April, when the freshness of springtime is all around us, this time of year marks the much anticipated arrival of our famous New Season Welsh Spring Lamb. Our special New Season Welsh Lamb mainly comes from the wonderful lowland farms of the Conwy Valley and the lush pastures of the Vale of Clwyd where the temperature and climate is more forgiving and thereby earlier in giving than the much later Welsh Mountain lamb.
Welsh Mountain Lamb
During the later part of the year Welsh Mountain lamb becomes available. This hardy and indigenous breed is full of flavour, grazing pastures that have never been farmed in the modern sense. Animal welfare and traditional farming methods are the order of the day with the lamb coming from the many mountainous areas within a 30 mile radius of our shop.
Our lamb has always the correct amount of fat cover for succulence and taste. The meat is then matured for a minimum period to ensure tenderness.
Extra Mature, Quality Naturally Reared Welsh Beef
Our Extra Mature Welsh beef comes from the lush, natural pastures of Wales mainly from the Conwy Valley, Anglesey and the Vale of Clwyd. When available, we specialise in Welsh Black beef, the native breed of Wales, however other indigenous British breeds such as the Hereford and Short Horn are also sold on a regular basis, these are still PGI approved; born, reared and slaughtered in Wales - the breeds just originated from other areas of Britain.
Our dry aged beef is traditionally matured for 3 weeks on the bone with the correct amount of fat cover which is essential. Once the dry aging process has taken place our highly skilled craftsmen butchers prepare and sell the beef on the fourth and sometimes the fifth week. We are justifiably proud of our beef, winner of several awards including True Taste Best Beef in Wales Award (Beef Fillet) and Great Taste Gold.
We only source our poultry from accredited British suppliers so you can be sure of the highest of quality and welfare standards.
Our pork is mainly sourced from Holywell in Flintshire and the Welsh borders, but British pork is also used when Welsh pork is unavailable.
Good pork should have a generous covering of fat which should be firm and white. The meat should also be pale pink in colour and the skin must be dry for plenty of good quality crackling.
All this helps to give the meat a fuller pork flavour, which is sadly lacking in much of the pork available today.
-???-DRY CURED HAMS & BACON-???-
We have been dry curing bacon, the traditional way by hand, for many years here at Edwards of Conwy. Quality pork with our secret curing recipe gently rubbed into the meat is all that it takes. Our dry cured bacon has won countless gold awards for flavour and consistency. Enjoy the rich taste of times gone by!
“Sausage making should always be an art and never a science!” Ieuan Edwards
We at Edwards of Conwy are amongst the most decorated butchers in the whole of the United Kingdom winning local, national and international awards for our mouthwatering products, particularly famous for our sausages and burgers.
Should you require any sausage in thin link instead of thick or vice versa, we can do this providing you place an order for 5kg or more of your chosen sausage.
Special Sausages, for people with special dietary needs. Gluten free sausages are available to order, due to the precise need to avoid cross contamination during the sausage making process in order to achieve gluten free status, these sausages are made in batches and therefore sold frozen. Everyone should be able to enjoy our sausages!
Should you have a special dietary need not listed above, please enquire, we will do what we can to help. Minimum order of the dietary sausage is 5kg and may take a few days to produce such an order.
Our philosophy is simple, we use quality ingredients from start to finish such as succulent cuts of shoulder meat and quality bespoke seasonings. These ingredients are then butchered, minced and mixed using traditional methods by people who genuinely care about standards. Finally, we link our sausages, again using traditional methods.
A selection of our award winning pies, using the finest Italian lard for our pastry. They are hand made with love in our shop.
An all rounder that can be cooked and used in a long list of ways and is healthy to boot (prepared with only the leanest cuts of beef). Can't beat a spaghetti bolognaise.
Available in 500g packs.
Price per pack
500g minced Beef
1 large onion, finely chopped
4 cloves of garlic, finely chopped
1 tbsp Worcester sauce
1x 400g tin plum tomatoes
2 tsp mixed herbs
1 tsp cumin
1-2 tsp chilli powder (depending on your taste)
1 tsp paprika
1 tbsp tomato puree
Salt and pepper to taste
Oil for frying
4 large wholemeal tortillas
100g grated Welsh cheddar cheese
2 spring onions, finely chopped
Heat the oil in a frying pan over medium heat, add the onions then the garlic and cook until softened. Add the minced Welsh Beef and stir until the meat is browned all over. Then add the rest of the ingredients (from Worcester sauce to tomato puree). Reduce the heat and leave to simmer for around 25 minutes until the sauce has reduced and thickened.
Line an oven dish with greaseproof paper. Sprinkle a handful of the cheese in each wrap and top with the minced Welsh Beef mixture. Fold the wraps and place in the oven dish. Leave a little sauce to spoon over the wraps before topping with the remainder of the grated cheese.
Bake in the oven for 20 minutes. Sprinkle the chopped spring onions and serve with a green salad.